Rich, creamy, and loaded with flavor, this one pot creamy vegan mushroom stroganoff is ready to devour in less than 30 minutes and is a guaranteed crowd pleaser. So quick and easy (to make and clean up!), this recipe is the ultimate comfort food and the perfect savory dinner for fall and winter!
Mushroom stroganoff is one of my favorite recipes I've ever made. It's creamy, flavorful, easy to make and feels like a warm hug on a cold day.
This recipe is inspired by and a spin off of traditional Russian cuisine. If you've never heard of stroganoff (or storganov), it's an authentic Russian dish that is traditionally made with beef, egg noodles, and a gravy-like sour cream sauce. To make this recipe vegan, we'll be using mushrooms instead of beef to achieve that meaty texture and egg free pasta! Classic stroganoff recipes also often use canned cream of mushroom soup, we will not be using that either but instead making our own mushroom sauce.
Although quite a departure from it's inspiration, I promise you'll be going back for seconds...I personally go back for thirds. 😂
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Why you'll love this recipe
- It's the perfect comfort food! If you need something warm and cozy on a cold day, this mushroom stroganoff is the perfect choice.
- This soup is quick & easy to make. You only need one pot, simple ingredients and 30 minutes of cooking time!
- Great for any occasion! This recipe is great for a busy weeknight meal as well as for special occasions such as Thanksgiving or Christmas.
- Allergen-friendly: this vegan stroganoff is dairy-free, nut-free and can easily be made gluten-free.
Equipment
This one pot recipe requires basic kitchen tools that you definitely already have on hand:
- Large pot or 5-quart dutch oven
- Wooden spoon: for sauteing the mushrooms and stirring the pasta
- Ladle or tongs: for transferring the pasta from pot to bowl
Ingredients
- Garlic & Shallot: together these create the perfect base for this stroganoff and add a TON of flavor.
- Mushrooms: it wouldn't be mushroom stroganoff without 'em! We'll be using a mix of cremini and shiitake mushrooms. Using different varieties of mushrooms help to give that meaty texture that a traditional stroganoff has.
- Flour: this will act as a thickener for the sauce. I used all-purpose flour but you can definitely use a gluten free alternative!
- White Wine: a dry white wine is ideal! You can buy white cooking wine or use your favorite chardonnay or pinot grigio. Adding white wine helps the veggies to stay tender and enhances the flavor of the dish.
- Fresh Herbs: we'll be using fresh thyme to enhance the flavor. If you'd like to use dried thyme, use one teaspoon per tablespoon of fresh thyme, as it's much more potent.
- Soy Sauce: to add a saltiness and enhance the umami flavor. You could also use tamari or coconut aminos.
- Vegetable Broth or vegan beef broth: we'll be using a ton in order of it! Don't worry, the pasta is going to absorb it all up and we'll be left with the perfect amount of sauce. Vegetable or vegan beef broth also provides a rich, delicious flavor to the dish.
- Nutritional Yeast: while classic stroganoff recipes do not typically include cheese, nutritional yeast adds a subtle savory, umami flavor that enhances the overall flavor and creaminess in the dish. This helps with adding rich flavor without the use of worcestershire sauce.
- Dijon Mustard: for flavor.
- Vegan Sour Cream: sour cream is a must have ingredient in any stroganoff recipe. It provides flavor and gives the sauce that creamy texture we're after. There are many vegan options but my favorite is the Follow Your Heart.
- Pasta: Traditional stroganoff uses egg noodles, but we'll be using just regular pappardelle in order to make this recipe vegan. You can use gluten free pasta as well.
See recipe card below for a full list of ingredients and measurements.
Variations & Substitutions
I love this creamy mushroom stroganoff as is, but you can definitely switch up a few things and still get delicious results:
- Gluten-free: use gluten free pasta, gluten-free flour, and tamari. Any gluten free flour will work to help thicken the sauce but I recommend sticking with 1-to-1 gluten free all purpose flour, tapioca, or cassava flour.
- Replace the vegan sour cream with vegan cream cheese, vegan yogurt, cashew cream, or coconut milk. Any of these will still result in a thick and creamy stroganoff sauce.
- Use sherry or red cooking wine instead of white wine. It will give the dish a slightly more robust flavor.
- Make this recipe oil free by replacing the vegan butter with a splash of vegetable broth.
- Make the sauce separately: reduce the amount of vegetable broth to 1 ½ cups. Even though you'd have a bit more to clean up, the benefit of making the stroganoff sauce on its own is that you could serve it over something else, like rice or mashed potatoes, everyone has control over the amount of sauce they add to their dish, and you can store/freeze it for future use.
- Make this stroganoff without mushrooms by replacing the mushrooms with tofu or plant-based beef. Using plant-based beef will give you a more 'traditional' beef stroganoff tasting recipe.
This recipe has not been tested with any other substitutions or variations than the ones listed above. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Instructions
Step 1: Start by heating a large pot or dutch oven over medium-high heat. Melt butter (or heat olive oil) and add in the shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.
Step 2: Add in the mushroom mixture and cook for ~10 minutes, or until golden brown and crispy. If the mushrooms are severely crowded, cook in 2 or 3 separate batches.
Step 3: Deglaze by adding in the white wine and let simmer for another 1-2 minutes to allow the alcohol to cook off. Sprinkle the flour over the mushrooms, shallots, and garlic and stir constantly for 1-2 minutes until no large clumps remain.
Step 4: Add in the soy sauce, dijon mustard, and nutritional yeast and mix well until combined. Slowly stir in the vegetable broth and bring to a simmer.
Step 5: Add in the pasta and cook for 7-9 minutes, or until the pasta is al dente, stirring occasionally. By then, the vegetable broth should be soaked up/evaporated and you should be left with a saucy consistency, rather than a soupy consistency.
Step 6: Remove the pot or dutch oven from the heat and stir in the vegan sour cream and vegan parmesan cheese. Season with salt & black pepper to your preference and serve immediately with a sprinkle of fresh thyme, for garnish.
Expert Tips
- To make perfectly sautéed mushrooms that are flavorful, golden, and crispy (and have a meat-like texture) rather than soggy:
- Don't wash your mushrooms, just wipe them down with a paper towel to remove any dirt. Mushrooms are very porous and absorbent, so if you wash them with a ton of water, they're going to suck that water up and you'll be left with soggy mushrooms.
- Don't overcrowd the pot. Make sure you're using a nice large pot or dutch oven for this recipe so you have room to spread out your mushrooms. If they're overcrowded, they'll start steaming, resulting in squishy mushrooms. Break it up into batches if you have to.
- Leave them alone! Once you add the mushrooms to the pot, leave them alone. If you're constantly stirring them, they won't brown. Give them a stir every 3-4 minutes instead, to ensure they don't burn or get stuck to the pot.
- Don't add salt to the mushrooms right away. Adding salt will draw out the natural moisture in the mushrooms and cause them to steam rather than sear. If you're going to add salt, do it once they're already browned or when the entire recipe is complete.
- Cook on a medium-high heat when sautéing the mushrooms for the best texture and browning.
- Use a medley of mushrooms. Having a variety of mushrooms will you the most meaty texture and the best umami flavor. This recipe calls for a mix of cremini mushrooms and shiitake mushrooms, but feel free to add even more (white button mushrooms, diced portobello mushrooms, oyster mushrooms, or maiitake mushrooms would all be great additions).
- Use a textured, short pasta or a flat, wide pasta, as either of those will hold the creamy sauce best.
- Be sure to stir and test the pasta every few minutes to ensure it doesn't stick to the bottom and that it's not overcooked, we're after al dente!
- The amount of liquid matters! The secret to cooking the pasta directly in the stroganoff sauce requires the correct water-to-pasta ratio. If you use too much liquid, you'll have a mushroom stroganoff soup. And too less will leave you with undercooked pasta and no sauce.
How to Store & Reheat
Refrigerator: Leftover pasta can be stored in an airtight container for up to 3 days. For easy reheating, I recommend saving extra pasta water in an airtight container for up to 3 days.
Freezer: I do not recommend freezing the entire dish, but you can freeze the creamy sauce in an airtight container for up to 2 months. For the pasta water, I like to divide it across an ice cube tray, freeze, then transfer to a freezer-safe bag for up to 3 months.
Reheating: Add pasta water or a splash vegetable broth and leftover pasta to a saucepan. Cook over medium heat until warmed through. You can also put leftovers in the microwave for 1 minute and 30 seconds, or until heated through.
FAQ
If you're making the stroganoff sauce separately, you could pair it with pasta, rice, mashed potatoes, and/or veggies! Don't forget a glass of wine!
A stew resembles more of a soup, whereas stroganoff resembles a sauce.
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📖 Recipe
Creamy Vegan Mushroom Stroganoff
Ingredients
- 3 tablespoons (45 g) vegan butter
- 1 (55 g) shallot minced
- 6 (25 g) garlic cloves minced
- 1 ½ pounds (650 g) mushrooms (a mix of cremini and shiitake)
- 3 tablespoons (22.5 g) all purpose flour
- ½ cup (120 mL) white cooking wine or your favorite dry white wine
- 1 tablespoon (15 mL) soy sauce
- 3 tablespoons (11.25 g) nutritional yeast
- 1 teaspoon (5 g) dijon mustard
- 5 cups (40 oz) veggie broth
- 12 ounces (340 g) pappardelle or pasta of choice
- ¾ cup (180 g) vegan sour cream
- ¼ cup (56 g) vegan parmesan
- salt and pepper to taste
Instructions
- Start by heating a large pot or dutch oven over medium high heat. Melt butter and add in the shallot and garlic. Sauté for 2-3 minutes until fragrant and the shallot is translucent.3 tablespoons vegan butter, 1 shallot, 6 garlic cloves
- Add in the mushrooms and cook for 8-10 minutes, or until golden brown and crispy. If the mushrooms are severely crowded, take half of them out and cook in 2 separate batches.1 ½ pounds mushrooms
- Deglaze by adding in the white wine and let simmer for another 1-2 minutes to allow the alcohol to cook off.½ cup white cooking wine
- Sprinkle the flour over the mushrooms, shallots, and garlic and stir constantly for 1-2 minutes until a roux is formed (it should look like a thick paste or dough) and the flour cooks down a bit.3 tablespoons all purpose flour
- Add in the soy sauce, dijon mustard, and nutritional yeast and mix well until combined. Slowly stir in the vegetable broth and bring to a simmer.1 tablespoon soy sauce, 3 tablespoons nutritional yeast, 1 teaspoon dijon mustard, 5 cups veggie broth
- Add in the pasta and cook for 7-9 minutes, or until the pasta is al dente and you're left with a sauce (rather than a soupy consistency), stirring occasionally.12 ounces pappardelle
- Remove the pot or dutch oven from the heat and stir in the vegan sour cream and vegan parmesan cheese. Season with salt & pepper to your preference and serve immediately with a sprinkle of fresh thyme, for garnish. Enjoy!!¾ cup vegan sour cream, ¼ cup vegan parmesan, salt and pepper
Leah says
I did not do this vegan but it came out AMAZING! Really wonderful.
My question is: How do I re- heat the leftovers?
Lauren Casolaro says
Hi Leah! I'm so so happy you loved this recipe - it's one of my favorites! Great question - to reheat, I recommend adding leftovers to a saucepan, adding a splash of either vegetable broth or milk and heat over medium heat until warmed through.
Lauren says
BEST PASTA RECIPE EVER.